Stuffed Lamb Tomatoes

Ingredients

• 4large tomatoes, tops sliced off and reserved; pulp scooped out
• sugar, sprinkled inside tomatoes to reduce acidity
• 4 tbspolive oil, 2 tbsp for frying, 2 tbsp for drizzling before baking
• 1onion, chopped
• 2 clovegarlic, finely chopped
• 200 glamb mince
• 1 tbspcinnamon, ground
• 2 tbsptomato puree
• 50 grice, short-grain or long-grain
• 100 mlchicken stock
• 4 tbspdill, fresh
• 2 tbspparsley, fresh, chopped
• 1 tbspmint, fresh

Method

1. 1

   Heat oven to 180C / 160C fan / Gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, taking care not to break the skin. Finely chop the pulp and keep any juices. Sprinkle the insides with a little sugar, then place on a baking tray.

2. 2

   Heat 2 tbsp olive oil in a large frying pan. Add the onion and garlic and cook gently for about 10 minutes until soft but not coloured.

3. 3

   Add the lamb mince, cinnamon and tomato puree. Turn up the heat and fry until the meat is browned.

4. 4

   Add the reserved tomato pulp and juice, rice and stock. Season generously. Bring to the boil, then simmer for 15 minutes until the rice is tender and the liquid is absorbed. Set aside to cool slightly, then stir in the dill, parsley and mint.

5. 5

   Stuff the tomatoes to the brim and replace their lids. Drizzle with the remaining 2 tbsp olive oil and sprinkle 3 tbsp water into the baking tray.

6. 6

   Bake for 35 minutes. Serve hot or at room temperature with salad and crusty bread.